Elevate this humble vegetable to new heights by embracing the delightful combination of roasted Brussels sprouts, shallots, candied pecans, and dried cranberries, all brought together with a drizzle of tangy balsamic dressing.
This vibrant and flavorful dish is not only a feast for the taste buds but also a celebration of seasonal ingredients that come together in perfect harmony. (At least something at the Holiday table should be in perfect harmony! Lol)
Start with the star of the show…fresh Brussels sprouts. Oh, I know! Not everyone is a fan of these delightful little orbs! But…these miniature cabbages are packed with nutrients and possess a unique, nutty flavor. I find them to be not only delicious, but a visually stunning side dish during the Holiday Season!
The candied pecans add a sweet and crunchy component, giving the dish a layer of indulgence. So nutty and good! Dried cranberries bring a burst of tartness and chewy texture to the ensemble. There’s a whole lot of YUM going on in this dish!
Tie everything together with a balsamic glaze drizzle…the pièce de résistance. (Look at me throwing down my 9th grade French…that I flunked out of! Shhhh!)
Add this beautiful, easy, great last minute delicious side dish of roasted Brussels sprouts to your holiday table! Let’s get cooking!
Ingredients for Recipe
- 3 Tablespoons of Olive Oil
- 1½ lbs of Brussels Sprouts, cut in half, core removed
- ¼ cup sliced shallots
- 1 Tablespoon of butter
- 1 cup pecans – chopped
- 1/3 cup light brown sugar – you can use dark brown sugar for a richer taste
- ¾ cup dried cranberries – you can substitute with fresh cranberries if you’d like a tarter taste, but you need to add them when roasting the Brussels sprouts.
- Kraft Balsamic Vinaigrette
- Salt and pepper, to taste
How To Make Holiday Roasted Brussels Sprouts
Preheat the oven to 400° (F).
Helpful Prep Tip
One of the most important steps in this recipe is properly preparing the Brussels Sprouts. This is why so many don’t like this delicious little vegetable! They omit removing the “core” from the sprout. This is where the “bitterness” of these mini-cabbages resides. So get rid of that thing!
To prepare the Brussels sprouts, cut them in half lengthwise. Remove the core by using a sharp paring knife, and carefully cutting the center out of each sprout. Remove the outer leaves of each Brussels sprout. Rinse and pat dry.
Place prepared Brussels sprouts in a large bowl. Add sliced shallots. Season with salt and pepper with ½ teaspoon of each, or to your own personal taste.
TIP: I like to use freshly ground cracked black pepper for a fresher taste.
Drizzle with olive oil and gently toss to coat.
Roasting Brussels Sprouts
Roasting them in the oven until they’re golden brown and crispy on the edges enhances their natural sweetness, giving them a delightful crunch that forms the perfect base for this dish.
Using a large non-stick rimmed baking sheet, place Brussels sprout and shallot mixture in a single layer. Turn the Brussels sprouts cut side down.
Place the baking sheet of sprouts in pre-heated oven and bake for 15–20 minutes, checking occasionally.
How to Make Candied Toasted Pecans
While the Brussels sprouts are roasting in the oven, it’s the perfect time to make the candied pecans.
In a medium-sized saucepan, melt 1 tablespoon of butter over low heat. Stir in the chopped pecans until coated in melted butter.
Stir in the brown sugar and cook for 6–8 minutes, or until it caramelizes and coats the pecans with crunchy sweetness.
Transfer the candied pecans to a parchment-lined baking sheet. Spread them out and let them cool slightly.
Finishing Roasted Brussels Sprouts
Once the Brussels sprouts are tender when poked with a fork, and have a beautiful golden color, place in a serving bowl. The shallots should be golden brown and crispy!
To finish, toss with dried cranberries and candied pecans. Drizzle with Balsamic vinaigrette, about 2 tablespoons or more, depending on personal taste.
Isn’t that a beautiful side dish!
Whether you’re hosting a holiday dinner or simply looking to elevate your weeknight dinner, this will be the Best Brussels Sprouts dish you’ve ever made! It’s loaded with flavor, using minimal ingredients, with a combination of savory, tart, and a pinch of sweetness.
It’s my new favorite way to prepare Brussels Sprouts! I truly love the ease of this dish. It’s visually stunning and a great option for this time of year, highlighting all the flavors of the Holidays!
Other Favorite Holiday Side Dish Recipes
- Easy Slow Cooker Sweet Potatoes or Yams
- Balsamic Glazed Green Beans with Bacon
- Roasted Herbed Acorn Squash and Pears
- Rosemary Three Potato Gratin
- Sweet Potato Candied Pecan Casserole
- Instant Pot Pumpkin Risotto with Bacon from A Red Spatula
Roasted Brussels Sprouts with Candied Pecans and Dried Cranberries is a celebration of autumnal flavors and a great addition to your Thanksgiving dinner!
Thanks for visiting today! I hope you enjoy this new side dish recipe as much as I have enjoyed creating it!
I also hope you have a wonderful holiday surrounded by good food, good friends, and family!
- 3 Tablespoons Olive Oil
- 1½ lbs. Brussels Sprouts, cut in half, outer leaves removed, and core cut out
- ¼ cup sliced shallots
- 1 Tablespoon butter
- 1 cup pecans, chopped
- 1/3 cup light brown sugar
- ¾ cup dried cranberries
- Salt and pepper, to taste
- 2-3 Tablespoons Kraft Balsamic Vinaigrette
- Preheat oven to 400° (F).
- Place prepared Brussels Sprouts in a large bowl. Add sliced shallots, salt, and pepper. Drizzle with olive oil. Gently toss to coat.
- Place the Brussels sprouts and shallot mixture, in a single layer, on a rimmed baking sheet, making sure all the Brussels sprouts are cut side down.
- Bake in a preheated oven for 15–20 minutes, until fork tender, and golden brown around the edges.
- In the meantime, melt the butter in a medium sauce pan over low heat. Stir in pecans until coated in the melted butter.
- Stir in the brown sugar and cook 6–8 minutes, or until it caramelizes and coats the pecans.
- Transfer the pecans to a parchment-lined baking sheet, spreading them out, slightly cool.
- Once Brussels sprouts are finished cooking, place them in a serving dish. Toss with dried cranberries and candied pecans. Drizzle with Balsamic dressing and serve.
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